Description
These hearty, dude-pleasing nachos are bursting with flavor. The combination of the crunchy tortilla chips with the spicy buffalo chicken and the cool blue cheese dressing make the perfect accompaniment to a frosty cold beverage (or two!) and are great any time of day. The recipe serves 4, but sharing is optional!
Ingredients
- cooking spray
- ¾ cup blue cheese salad dressing, divided
- ½ cup cayenne pepper sauce (such as Frank’s® RedHot®)
- 2 tablespoons butter, melted
- 2 cups shredded cooked chicken
- 1 (13 ounce) package restaurant-style white corn tortilla chips (such as Tostitos®)
- 1 large tomato, seeded and chopped
- ½ cup sliced black olives
- ⅓ cup diced red onion
- ¼ cup pickled jalapeno pepper slices
- 4 ounces precooked bacon, crumbled
- 1 ½ cups shredded Mexican cheese blend
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large
- rimmed baking sheet with aluminum foil and spray with cooking spray.
- Combine 1/4 cup blue cheese dressing
- cayenne pepper sauce
- and melted butter in a bowl until well blended. Add chicken and toss to coat.
- Spread tortilla chips evenly over the prepared baking sheet. Sprinkle tomato
- olives
- onion
- and jalapeño peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
- Mix both cheeses together in a bowl; sprinkle mixture evenly over chicken mixture.
- Bake in the preheated oven until cheese is melted and lightly browned
- 10 to 15 minutes.
- Remove from the oven. Drizzle remaining 1/2 cup blue cheese dressing over nachos and garnish with cilantro.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8